Duck Legs Confit with Root Vegetables
80% автентично · French-inspired
Duck legs slow-cooked in their own fat (confit) until meltingly tender, then crisped up and served with roasted root vegetables for a rich, elegant dish.
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Съставки
- Duck legs2
- Salt1 tbsp
- Black pepper1 tsp
- Duck fat2 cups
- Garlic4 cloves, smashed
- Thyme3 sprigs
- Bay leaf1
- Carrots2, chopped
- Parsnips2, chopped
- Potatoes2, chopped
Стъпки
- 1
Cure the duck legs: Mix salt, pepper, garlic, thyme, and bay leaf. Rub all over the duck legs. Place in a dish, cover, and refrigerate for 12-24 hours.
- 2
Preheat oven to 135°C (275°F).
- 3
Rinse the duck legs under cold water and pat them thoroughly dry.
- 4
Melt duck fat in an oven-safe pot or Dutch oven over low heat. Add the duck legs, ensuring they are fully submerged in the fat. If needed, add more duck fat.
- 5
Cover the pot and cook in the preheated oven for 2 to 3 hours, until the meat is very tender.
- 6
Remove duck legs from fat. Strain and reserve the fat. Place duck legs on a baking sheet, skin-side up.
- 7
While duck legs are cooking, toss chopped root vegetables with a little reserved duck fat, salt, and pepper. Roast alongside the duck legs for the last 45-60 minutes, or until tender and slightly caramelized.
- 8
Increase oven temperature to 220°C (425°F). Roast the duck legs for 10-15 minutes, or until the skin is very crispy and golden brown.
- 9
Serve the crispy duck confit legs with the roasted root vegetables.
